Effervescent drink concentrate



Patented July 1 1952 Y UNITED STATES PAT E T OFFICE? EFFERVESCENT DRINK CONCENTRATE Joseph G. Alther, Evanston, and Prudence M. Van'Arsdell, Chicago, Ill.

N 0 Drawing.

7 Application January 23, 1950, 7 Serial No. 140,159

28 Claims. (Cl. 99-7 8) This invention relates to concentrates useful for the production of effervescent drinks, a method for the production of such concentrates, ingredients which may be employed in the production of such concentrates, and processes for the preparation of those'ingredients. Primarily the invention relates'to concentrates useful in the productionof confectionary beverages.

There are known to the prior art numerous;

' known to the 'art.

It is the purpose of this invention to produce a dry, powdered or granulated-composition-which may be added to water to produce an effervescent drink similar to the aforementioned'bottled, carbonated beverages. The characteristics which are desired insuch effervescent drinks are, among others, (l) sufhcient sweetness for palatability, (2) proper color and flavor, (3)' clarity and sparkle, (4) substantial eifervescence, (5) the retention of efiervescence during the period the drink is being consumed, and (6) in the case of beverages having fruit-flavors, acidity comparable to the natural fruit-juices.

The production of a concentrate which, when added to Water, will produce a drink having all of the aforementioned characteristics is attended by numerous problems. Conventional methods utilized for the production of effervescent pharmaceutical preparations such as Alka acid, reacts with the sugar to form dextrose and levulose. flavor and adversely to affect the color of the composition. There is no appreciable shelflife inherent in such mixtures for the reason that the aforementioned reactions continue in the package or container with the result that the product has little or no effervescent activity and has an undesirable appearance and taste at the time of use. Furthermore, the moisture from the atmosphere or the water of crystallization of the citric acid is sufficient to initiate and maintain these degradation reactions. The degradation is expedited by the levulose formed in the process which is highly hygroscopic and continues absorption of moisture until the en'-' tire mixture becomes a damp, syrupy mass.

The beverage concentrates of this invention are characterized by great'stability in storage and, when added to water,-produce a highly palatable, healthful, effervescent drink. Furthermore, the products of this invention when I added to Water demonstrate-a delayedefierves- Seltzer, may not be employed. Such pharmaceue tical compositions are. simple; stabilized com-h binationsi of "acid and. carbonate which contain little or no sugar. The combination of these ingredients presents no storage problem so long as the material is .maintained in a dry state.

When added to water, thesecompositions evolve The eifervescence is quick-- reactions occur. =The'acid conventionally citric cence maintained throughout the timethe drink is consumed. I y

In accordance with this invention each of the basic ingredients .of the effervescent drink composition is separately converted to such form that the particular function thereof in the final mixture is maintained in storage for an indefi- THE ACID-DISACCHARIDE cot/reflux w I It is the primary purpose of this aspect of the invention to produce a complex of an edible cryse talline organic acid and adisaccharide which is stable in the presence ofcarbonatesand the carbonatedisacchar'ide complexes described herein- 7 after, but which, when added to water, will solve and producean'acidity sufiicient tdrelease carbon dioxide from carbonates-andcarbonate I containing materials. It has been discovered that acid-disaccharide complexes. which comprise essentially disaccharide' crystalshaving a quantity of edible organic acid bound to the surfacthre- The carbonates tend to destroy the of are characterized by these desired properties.

Such acid disaccharide complexes are produced in accordance with this invention by heating to a temperature of from about 125 F. to 250 F., a mixture of an edible organic acid and a sugar in the presence of such an amount of water that a partial inversion of the disaccharide is effected on the surfaces of the crystals thereof. This partial inversion produces monosaccharides which act as binding agentsfor the acid present.

It hasfurther been discovered that satisfactory acid-disaccharide complexes may be prepared from a mixture of dry organic acid hydrates and dry disaccharides, theonly moisture.

present in the original mixture being that inherent in components as Water of, hydration,

Presumably this water of hydration efiects in-' version of the surfaces of the disaccharide crystals in a manner analogous to that shown in the,

following equation in which citric acid hydrate and sucrose are employed as reactants.

EHF- P CrzHrzOn HO Ce QQQHfiiQ V.

Br Q10 .3

H2(IJ-CVO OH ZCaHmOo 0 21123011 HO(|JCOOH H2-CC O OH I h acid-disacchar d complex formed, th acid uniformly distributedover thesurface of the disaccharide. The. product is substantially free .Qfseparate or unbound citric acid. The .productreadilyair driesto a, glassy, crystalline granular material whichis stable on storage in air ti h onta ners... The water solubili of t acid-disaccharide complexes is generally greater than that of either the-disaccharide .orthe. acid alone.

As indicated in the ensuing examples, the ultim te temperature to which the mixture is raised is of primary significanceratherthan. the maintenance of the mixture-atany particular temperaturev for any. specific periodofotime. The most desirable. ultimate. temperature ..to which any particular acid-disaccharide mixture. should be heated is a function primarily of the relative quantities, of the two ingredients which are present therein- In. general, as the ratio or disaccharide to acid isincreased, progressively higher temperatures, are required toproducea satisfac tory reaction product. Other. factors whichexert some.infiuence,upon the-proper ultimate reaction. temperature are :the total quantityof ingredients undergoing reaction, the size' of the theirindividualidentity; Water is releasedas the reaction-proceeds: hencoif thereaction isnot rminate at he. proper timethe mixture may e oQIWfil d oe rupy fluid which'often appears caramelized. i

It should be understood that there is no precise critical point at which the reaction between the acid and disaccharide must be terminated. It is essential however that a partial inversion only of the disaccharide be effected. Such inversion occurs throughout a wide range of temperatures. Generally, a satisfactory product may be produced by raising an organic acid-disaccharide mixture to a temperature within the range of from about F. to,.2,502--F; The. preferred temperature-range is fromabout Ffito about 200 F.

The formation of the acid-disaccharide complexes ispreferably carried out in an inert atmosphere to preclude oxidation and other adverseefiects uponthe reactants and product, and to preclude fading of the dye present in the disaccharide.

The organic acids which may be employed in the formation of the acid-disaccharide complexes-of this invention include the edible organic acids. Thus citric, tartaric, malic, and similar acids may be employed. The normally crystalline. organic acids and particularlyqcitricacid are preferred.

The acids may-beutilized-either in the .1137?- drated or anhydrous form. Aspreviously indie. cated, the water of hydration of the-hydrated; forms of the. acid is adequate :to effect the-partial;

inversion of the disaocharides, "henceno: additional water. need, be added to hydratedgacidr saccharide reactio m xtures; acids are therefore preferred;

Advantageous results are, also, obtained. bythe ct on. o a d xtur of ydr us and-anh drous acids with a dry disaccharide,- suclr mix turescontaining as much as about 65% ;by weight; of the anhydrous form ofthe acid may readilybez; so employed, It is prefer-redhowever-that 111e,;v y r u a i on t u e. rom. bout 5.-.%; a; about 5 by -we eht o th acid. mix ure; High r.- ultimate reaction, temperatures,-, are" required; wh n m xtures-of anhydrous andhydratedsaoids..; are employed as reactants; This result,,is ;ad-,

vantageous in that the. complexformedis ,less

reactive, a better ,dispersionof. moisture is ;,o b, tained, less moistureisrequired-zandwless11accurate control is necessary;

The .disaccharides .as a ;class.. are. inverted. :byo acids, and accordingly are generically operable int. the formation of boththe acidand the carbonate-.- complexes. of. this invention. The. @common; dit-z saccharides which are illustrative (of. thosewhichrimay be employed in-the invention. include sue crose, trehalose, maltose,.-lactose,.cellobiose,gentle; obiose, and melibioseaf Sucrose *is'u preferredz These ,disaccharides fall into. threetcIa-sses'JWith: respect to the point of glycosidic union, namely, (1) ho edhrou h-redefinee oups,;..(21:; the Cl disaccharides,,1inked2 through the flarbonrs. four of the alcohol portion, and (3) thQvC. '-di-- saccharides: linkedu htheearbon; sixofathe alcohol portion.

The classification. of-rtheaforementioned. gdir I saccharides, the inversion: products thereof, sand a: the relative sweetness. of; the @inversion products aooazsce as compared iwithsucroserated as 100 insweet-H.

ness are set, forth in the followingtable.

7 Table I I Inversion sweetness Members "Products, Index of Disa ccharide Class I; 'cill' Mmofsacch2-' lnver'sion 7' U: ilSS T! 88 011718 3 a on inversion Products 1 linkedthrured'uc v Glucosej... 74. inggroups. }sucrose "{Levulose. I 173. Trehalose 2Glucose. 74. (2) rDisaccharidesu- Maltose 2Glucose- I 74. Lactose c;.- Glucose. 74. i Galactose. I 32. a elibiosenfl. {Glucose 74. (3) CuDisaccharidesu I Galactose 32. Gentiobiose 2 Glucose. 74.

The edible organic acids and disaccharides may becombined in wide-ranges of proportions to" produce the complexes of this invention. A preferable range. is from about equal parts of each ingredient to about one part of acid to about 5 parts of 'disaccharide. V

The following examples are indicative of the preparation of the acid-disaccharide. complexes in accordance with this invention. All parts are by weight unless otherwise indicated.

EXAMPLE I 22 parts of citric acid monohydrate and 50 parts of dry, dyed sucrose were intimately mixed and placed in a closed vessel. The closed vessel was then placed in an oven maintained at a temperature of about 250 F. and permitted toremain therein until the temperature of the acidsugar mixture had raised to about 175 F. The 7 In all instances, the citric acid and sucrose were thoroughl'ymixed and placed in closed vessels simultaneous experiments were which were simultaneously inserted into an oven maintained at a constant temperature of 224 'F. The time required to obtain a satisfactory reactionbetween the citric acid and the sugar and was achieved in each in Table II. I v

i TableJI Time Re- Satisiactory quired to Reaction T. Reach Re- Acid s'u crose Ratio ectionl.

of the citric acid had rendered the samples moist within"; ten- .minutes;..af,ter; they had been. placed the ultimate temperature at which such reaction #55.

of these samples is indicated I It was noted that the water of crystallization I in the oven. -.At'this time the samples: had I reached a'itemperature'of approximately 11'0 .F.

samples shown in'TableII, the samples were.

keptyintactand raised to a temperature in excess of 200 F. In all instances, the material was converted by such additional heating to a syrupy product which was caramelized in appearance. This product, when poured while hot into an open pan and allowed to remain for twentyfour hours under normal atmospheric conditions,

becar'ne hard and somewhat brittle.

' EXAMPLE 1 11 The procedure described in Example II. was

repeated with the exception that in this instance the five samples were heated ina water bath maintained constantly at a temperature of about 212 F. The results of these'experiments are set forth in Table III.

Table 111 Time Re- Satisfactory quired to Reaction T. Reach Reaction T.

' Acid-Sucrose Ratio Minutes 172 18 The contents of each of the five closed vessels employed were removed when it appeared by physical observation through the glass bottle that a satisfactory reaction product had been obtained. The samples when removed from the closed reaction vessels were moist, slightly sticky and somewhat granular in character. When placed in open pans under normal atmospheric conditions and cooled by an electric fan, the samples began to dry and became somewhat hard and sandy within ten minutes. After about one hour each sample was dry, glassy, and hard and the product was screened through a ten mesh sieve to produce granules of uniform size.

It will be noted from the data appearing in Table III that as aconsequence of the more uniform heating achieved from the water bath as compared with the oven employed in Example II satisfactory reaction products were obtained in a much shorter period of time. It follows therefore thatraising of the acid sugar mixture to a proper temperature is of significance and that mere maintenance of such a mixture at any particular temperature is of lesser importance.

This conclusion is illustrated by the fact that theincrease in moisture of the citric acid hydrate-sugar mixture is progressive froma dry state at atmospheric temperature to a syrupy;

or plastic state at substantially higher tempera- ;tures. Moisture begins to appear when citric acid monohydrate-sucrose" mixtures are heated in closed vessels to mixture temperatures of about F. The appearance of moisture increases with the temperatureuntil; if the action i's'pro I longed, the material-is converted'completely to a fl uid state-i The-following twoexamples-are illustrative of' the increas'e in 'mois'tiirecontent 1 as the temperature is' raised, and iii-addition can:

stitutea comparison-of the-merits -of carrying out -;thereaction in closed and in open con'tainersi areoagsee-tv JComments --(mi.u.), V

The temperature of the mix was taken on initial dry ingredientsat room temp.

Still dry.

; Very'slightly moist ZSIighDt incnease in moisture.

. or t v Slight iDDIfEBSEziIl :moisture; acidmcrystals "very v apparent. V I sli'ghiziincrease in moisture; slight decrease evidentracidwcrystals t' 7 Slightincrease in moisture substantial amount of acid crystals still apparent; Slight increase in moisture. Same as above but-edges beginning to dry. Some acid still apparent, mixture drying. Slightly more. moistureappeariug.

No freeacid apparent.

.; Lighten than closed .bnttle.mix, andrlamp.

. Taken. out of oven and dried, much 'paler than closed bottle mixture (Ex. V).

EXAMPIIE V The procedure of v Example..IV was repeated; with the exception that the bottle containing the sugar-citric acid mixture was. sealed prior. to: the application of heattheretor The results of this reaction are .sumrnarizedlin Tablet.

o ime Comments: 40.

' (min) 7 76. 0 The temperature o'ithe mix was takenominitial,

dr y ingredients-at room-temperature; 90 8 Slight-.meisturemppearing-in mixture; 98- 13" 'Sl'igihtly more moisture appearing 105. 18: Dflw 45. 110 l 23 Slight increasev-immoisturethroughout. 110... 28, Slight increase in moisture throughout, acid,v

' crystals disappearingfl 110 35 More acidr'crystals disappearing; 118;. 43 Slight increase in moisture, no apparent free'acidt 124. 63. isli'ghtincrease inmoisture, unapparent free acid: 124,... 71- No changew 124; 76 No gchange, temperature increased. I 128 93 E llery slight increase-in moisture; 132-. 101. Increased slightly inmoisture-content; 134 1051i Do. 1 l38.. 111i :Slighmstickingtobottonrofibottle. 142--. 129. Slightincreaseinmoisture:content.- 144.' 140 Do. 14s 14s.. 7 Do. .v v a a 2 l50 153 sliighliincrease in moisture content, colorgetting-ii ar er: 170., 166 Moisture. content increased-,'- lunrps -appearing ini mixture.1:emoved from heating-zone lriedn It is apparent (-frOmQEXamplesIV v and ;,V: =th'at the productobtained "bylheating -the'citric; old: and sucrose inta; closed .vesseLl-was: substantially; more homogeneous ;-i ncharaeterrthan=in 2:132:10?! gous ,product .obtainedi-byheatingg the-ematerials:.;

in. :an-Hopen; vessel-,3 andccontainedtlittle; if analfree. citric acid The productpbtainedtbmheat ing -the q reactants open vesselswas *some-- what heterogeneous-in-natureandrcontainedajapei I preciable ,free citric acid. -'Ihe; ;product .of 1 the open. vessel ishoinetrihduite usef-ul-ain: rthfifrfOlmaia- 1 tion of efir vescenta concentrates wparticu- =1 larly s when employed in conjunotion with the" sodium bicarbonateedisaccharide:;complexes:: (1B1 ;h re na t n.,Theruw c smroduce the pene -as et l-e F wWh3t 3Qfi i -d i Her-n;-

in chara'cterk are composeel nfisrnailerrnranules: and are distiiic'tly pailn It is believed that ithis result is a consequence of the loss of moisture during the heat treatment-'*- and therefore less levulose formation.

. I I EXAMPLE. V1, Aa-mixturew'onsisting of 15A parts by'weight' of citric-acid monohydrate and'15 parts by weight of anhydrous citric-acid was intimatelymixed Y with 50 parts of,-dry :dyed sucrose andplacedim azclosed vessel: Theiclosed vesselwas then placed in an oven"maintainedat'aztemperatureof about 250 F. untiit'heis internal"temperature of the citric acid-sucrose:niixturehad raised to about 220? F. at which point itvwas apparent that a: satisfactory reaction product hadibeen obtained. The closed vessel was then removed from the ovennndithe contentszthereofzwhich wererdamp and ;.semiep1astic iwererzplacedei in an open convtainer andt'a'llowedxtoicoolzatvroomt temperature;

Thezproductroi: the reactiorn contained-somewhat less: moistureiwthan itlieesimi-larsproduct obtained; in Example I whereinthe citricnaoixkemployeds wasrentirelysimthes fOImiiQTiiathB hydrates The producttobtainedrbecame shard: andzrdryl 'quicklyp and? was: :pa'ssed thr'oughi; az tenfirmesh :screen: to:- produce granulsrdf urxiformzxsizee It was noted that in the course of this experiment better dispersion of the moisture present was ObtfilHGd'IfihfiHl fiD. lieEanal'ogousiiexperi-ment describedZinsExamplezI: herein citrimacidftsollya insthe rformr of sthe hydrate massemployedz. thermore;; thegproductsappeared to rb'ecless. .zreac=- tilve 'underithe iconditi'ons.zthanxdidrthezzpnoducirobtainedivinzExamplesl; and: lienoealessezpreciser;

controlwasiznecessaryr: Y r

When35v0 parts of dry1dyedfmal'tose aresubl- ,st'itutediforssucrose' in the ,experiment described;

in Example 'I;rather'th'an sucrose, a. productls'imilar to tlfatdescribed in EXamp'le' Iisobtained'. EXAMPLE- VIII- When 50 parts of dry dyed mellibiose 'are sub stituted. for sucrose in the-process of Example I,

a product similar to that described inExampleI iszobtair'redi: r V

X -MP Substitution of IBTparts of: dIL-tartarici acid monohydrate for citric acid monohydrateiin the, experiment :describedin Example I'iwill yield a productanalogous"tothat'described'inExampleli nxaiwemnxl A crystallineadisaccharide acid complexdsiiobe maintained therein until the temperature of the acid-sugar mixture had raised .to about 180 F. The-dampand semi-plastic pro'cl'u'c't' is placed in anopencontainepand allowed to cool and dry at room temperature.

EXAMPLE XI When the'aexperiment described in .ExamplerI X; isrepeated'; with the exception that 50 parts'pf trehalose were employed rather than sucrose, a product similar to that described in Example I is obtainedii l 20:=parts:.- of anhydrous xciitriczcacidii50 parts I of dmdyed 'sncroseand acpartszof water were placed:

irr-a closedwessels jllhel closed :vesselthen placed'in an oven maintained at'a temperature" I of about 260 Fnand retained thereinr until the temperature of the acid-sugar mixture had raised to about '170" F. The-closed"vesselwas'then removed from the oven and the damp, semi-plastic contents thereof were spread in an open pan and permitted .to' cool and dry at room temperature. I The reaction productfbecame hard, dry and crystalline in a few; minutes and was reduced to particles of uniform size by passage through a ten tric oven for several min'utesuntil it was New dered semi-moist in'characterfi The material was then removed from theoven'and allowed to crystallize at room temperature to a hard uni- "form product; The speed of crystallization was about 25 times faster than that of'the material when first removed'from the first reaction vessel.

'THE'CARBONATEEDISACCHARIDE COMPLEX There are two primary'obiects of this portion of the invention. The first/is :to convert carbonates to a dry form stable in the presence of organicacids and of. the other dry-ingredients of the effervescentdrink compositionsof the invention, 'I'hesecond object is the production of J carbonates in-asuch ,form that; when added to water in coniunction withorganic acids or with the other ingredientsiof the; drink compositions of this :invention, a fairlyconstant release of I.

carbon dloxlde to the dunk Solutwn fora period caution is not observed; the'adverseeffect of the of vseveral minutes-will be produced. Such a result is in contrast with that obtained from unmodified carbonates,:which demonstrate an almost instantaneous release of carbon dioxide in organic acidcontaining solutions.

It has been discovered that these objects may be achieved by subjecting a mixture of a disaccharide and an inorganic carbonate in'the' presence of a small quantity of water, to a temperature of fromabout 125: F. to about 280 F., for a periodof from about 5 to 3G minutes. carbonates and; disaccharides" may. be combined in a Wide. range of 1 proportions in'the formation of the carbonateedisaccharide complexes of this invention. Preferably a mixture containing from about to about 95% by weight of a disaccharide'with the balance carbonate is employed p Water in an amount equal to from about3 disaccharide' and I carbonateimay' .be' employed. A preferable quantity. of water is from about 2% to about 10% of the combined weight of the disaccharide and carbonate. I

As indicated by the" following examples, thew,

solubility of the. disaccharide-carbonate complexes is afunction'. of the amount of the water utilized in the formulation: thereof. As the initial percentage of water is increased, the solubility of the carbonate-disaccharide complexes granules is decreased. Thus, as indicated by Ex ample XVIII, sucrose-sodium bicarbonate complex granules formulated by the utilization of about 28 by weight of'initial water may require 20 minutes or more' to dissolve'inja solution containing a citric acidsucrose complex of this invention. It is possible therefore to produce car bonate-disaccharide complexes of varying degrees of solubility, Band to utilize a mixture of such complexes'in the formation of the ultimatebeverage concentrates of'i this invention, whereby substantialeifervescence may be imparted to the drink producedoveranextended period of time. Such procedure is notessential, however,

inasmuch as sustained efl'erye'scence for a period of at least severaltminutesr results from theuse of any of the carbonate-disaccharide complexes of this invention. j I I The optimum --heating time for I the; formation of the c-arbonate-disaccharide; complexes varies inversely with the temperatures. At the upper limits of the temperature range, heating of the disaccharide-carbonatemixturefora period of about five minutes'i's'sufiicient, whereas at lower temperatures longer periods of heating are required. Those skilledin the art will be readily able to determine the'proper' time-temperature relationship for any particular mixture, it i's'iiesiredto'employ; j x I I I The reaction mixture is 'p'referably'heated in a substantially inert atmosphere to preclude adverse color change of thedyed sugar which might be effected in the? presence of the basic carbonate present. Furthermore adverse. effects of oxida tion upon .the ingredients are inlthis' manner precluded- The examples demonstrate satisfactory results which have been obtained merely by heating; the reactionm ixture in a closed container whereby effects of atmosphericconditions carbonate onthe dye present in the sugar may proceed'toan undesirable degree.

Substantially all'inorganic carbonates are useful in the inventidn. Alk'a-li metal bicarbonates and particularly sodium. bicarbonate are preferred. C-arbonates 'and ,b'ioarbonates of the alkaline earth metals arezalso particularly suit able. Barium carbonates'which are poisonous of course, may. not be employed in the formation of complexes to be usdiritthe, preparation of beverages. In additiom the carbonates of metals whose salts have been. found to be useful j for therapeutic purposes, such] as strontium, magnesium, iron and the like may also be employed.

plexes of this invention; Thus, all of the various disaceharides-including those discussed in detail to about" 30% 'of the=combinedweight of:the. -'in'the' foregoingv portions of: this-:SDBQification unless otherwise indicated.

I plexes of this invention. All parts-are by weight V "I I: 11.1 partsof sodium bicarbonate, 50' parts of dry, dyed'- sucrose', and two parts of water'vvere mixed together to form ia doughy, semi-plastic material. L' Il 1e semi-plastic mixture was then placed in a closed container and heated to a temperature of about F fora period of about 30 minutes,.. The product was then removed from the container and air dried.

an examination or the product revealed the absence; oi'..fi'ee "or uncombined sodiumflb'icar- :bonate It. was apparent 'that- 'physicallgand chemical: combination had occurred. The prodnot was crystalline an homogeneous when 7 dry.

case -ace 'EXAMPIEZXY V 'I heexperimentdescribed in 'ExampleXIV was "repeated with the-exception that only 25'parts of sucrose were-employed-, eand the mixture was heated atatemperature ory-about l 65 for a period of about -ten; v minutes. 7

The crystalline produetobtained was quite similar to that obtained inExample' XLV. In this instance likewise, no free or -uncombined sodium bicarbonate was detected in; the product.

- p .xvI The-experiment described inExampleXIV was repeated with the-exception that; 100 parts of sucrose, and 5 :parts :of .-water were employed. The. mixture was heated ataa temperatureof :about.'220..F. rorea;,-perio.d;- of. about minutes.

The; pro duct obtainedr wassimilarwin appearance to that described in Example The product was. somewhat -.harder 1 however and. required a longentime to dissolve when added towater in conjunction with -.a. sugar-citric acid, complex.

I ammmxm Theexperiment described in ExampleXVI was repeated with' the exception'that' about 20 parts of water'were employed. The product-obtained was appreciablyharder f than that described in Example'iCl'V andrequired -a much greater period of timetodissolve' when added to water in conjunction with acitric acid-sucrose complex.

' l 7 ExA-Mmnxv-In v *The experiment :descrihd ;:in .Example .XVI

"was repeated-c withcthe :exception i that about parts (ofwater' were :emp'loyed. The product ob- ;tained was even harder than'thatdescribedin Example Xvll'and'requiredmbout 20 minutes to dissolve:completelyaivherrradded to water in conjunction withtthe citric acid-sucrose'complex.

. EXAMPLE XIX The experimenter Example XIV was repeated with theexceptionthat.about 150 parts. of sugar -and.aboutfi parts;oj..water were employed and the mixturewaslheated' for a period of about ten minutes at actemperaturelof. about. 265 F. The product obtained wasequitesimilar inappearance .to that. of vExample. XIV although there was some free, .uncombined, sucrose present.

1 EXAMPLE :XX The experiment of Example XIV was repeated with the exception thatabout' 1'75 parts of sugar achievedjis demonstrated by the following example ofcomparativatests of mixturesof the sodium bicarbonate. sucrose? complexes. of this invention-and. citric acid, andof simple mixtures of sodium-bicarbonate, sucrose. and citric acid.

7 i EXAMPLE V A sodium bicarbonate-sugar complex was prepared by mixing77;6 parts ofsucroseflleparts ofsodium bicarbonate and'LQ parts of water, and heating. the mixturein a'closed vessel to'atem- 'peratureofiabout 245 ER-for a. period of about twenty minutes. "The sodium"bicarbonatrsugar complex was then air *dried and-mixedwith' an 1. inordinatelamount -:-:or E' citric. =acid monohydrate zwas intentionally usedin anefiort to unbalance or break" the stability"of?the sodiumbicarbonate .sugar clgram-rle. Th'e a'cid bi'carbonate-complex rmixtureswas placed in an open vessel :and subiected 'toaadyerse conditions of higher summer temperaturessand hum-idity 'for a period-of one -month. At the end of thistime the mixture'was tested" and-found to be highly reactive, extremely. soluble, and to give the desired efiervescen-t reaction upon addition to water.

For purposes. of -com;paris01 1;-a. simple mixture of untreatedsugar eitricracichszmd sodiumbicarbonate in: the samaproportionswasg-storedeunder the same. conditions; ewithirrtwenty-fourfhours af ter thisamixture hazd wb een compounded za-nd placed :in the storage. vessel, considerable treaction-hadcccurred and-the mixture had-begun'to 2O 1 fuse .togetl'rer; Afterorre month ,theimass which was formedby the reaction-of. theacidtand bicarbonate and sugar was found to demonstrate no effervescentaction whatsoever. f When added to water the mixtureremained inert on the bottom ofthe. vesseL-and-exhibited no reactivity and extrem'ely' 'po'or'; stabi lrty. w I

filth-ough the carbonate'disaccharide complexes 7 of this "invention are stable-i in the presence jof -free. uncomplexed a'eidsfas indicated by this example,- suclr mixtures are; not desirable beverage concentrates for the reason that the elfervescence resultingfrom the addition hereof towater is not prolonged-but rather is immediately dissipated. Mixtures-56f carbonate disaecharide -complexes-an'd uncomple'xe'dacids are however, quite useful-in the -formation of 'therapeutic compositions.

U ax-rnernxxrr When' the experiment "described. in Example XIV is repeated' wi'th'the exception thatl 1-.5parts of potassium bicarbonatewere employed rather than sodium bicarbonate', 'a product is obtained 7 hich is similar "to-'1 that "described in Example The :experiment clescr'ibedQin Example *XXII may be repeatedwith"the exception' that calcium carbonate substituted "for potassium bicar- "bonate' li0 pIOdlICB"'2tn analogous Product. .j l

Y .-A idisaccharide-carbonate complex: of the. type embraced by this invention .is produce'd-when 11.1rpartssof1sofiium marborrate, :50 parts .zcif dry dyed; maltose and zpartsaof water arerJcQm-bined to: facdry: mixtureizand tthi-mmixture is (then j placedina closednontainenand; heated'at: a temperature; of. about. .1"7I)E.i= for; a'rperioid: of :fa-bout 30 minutes. The product ;is-.zcrystalline in nature i and similarto thatzeobtainedrin Example XIV.

rixlirmnnxxv V p V -A .disaccharideacarbonate complex may' be formulated .lfrom -magnesium lcarbonate and vsucrose in the .tfollowingwmannerr .15 parts-,of v anhydrous magnesium. carbonate and .50 parts of 'dry d ye'dmsucrose are thoroughly mixed with about .l'5l parts of water. "The. mixture is then placedfin a closed vessel andlheate'd to a tempera'tureof about"1'60?"F;f for aperiod of about 35 minutes. A hard crystalline material similar'to that descrlbed'in'Example 'iXVIIji's "obtained.

XXVI 11;.5 parts ofpotassium bicarbonate) 50 parts --"of dry dyed-*gentiobiose and about l0 p'ar'ts of 1*3 water when thoroughly mixed and heatedin a closed container at atemperaturefof about 180 F. for a period of about minutes yields a product similar to that described in Example XXII.

FLAVOR-SUGAR COMPLEX It is fundamental w theproduction ofi jacceptable drinks to vary thebasicj acid-carbonate ratios with the flavors itis"desired"to fproduce and concurrently'to maintain the acidity of the" drinks sufliciently high to insure palatability of the drink after the neutralization-reaction has occurred and until the drinkis iinally consumed. Consideration of these facts freveal'sft' for the preparation of a separate fiavoiing'agent which'may be added to any desired'formulation of the previously described acid-disaccharride and carbonate-disaccharide' complexes.

In accordance with this aspect of the invention,

, flavor-sugar complexes are prepared by. adding the desired flavor concentrate 1110518 ,relatively large quantity of dry, dyed sugan-thcroughly mixing the ingredients and placingthe mixture sugar. It has been discoveredthatpowdered dry sugar more readily absorbs the flavorv than the sugar in the granulated form. It'has been further discovered that the flavor vismostfreadily absorbed and stabilized in the sugar as the absorption is permitted to take place in the absence of heat. Furthermore, the quality of the flavor-sugar. concentrate is enhanced. by effecting the absorptionfof the sugar in 3310586. container, for the reason that thefiflavor'vapor pressure is in equilibrium in such a closed container and a more thorough penetration of the sugar is consequently achieved.

Not only the disaccharide's'but all crystalline edible sugars may be employedin-theformation of the flavor sugar complex. *=Hence, monosaccharides such asdextrose may bee'mployed.

EXAMPLE xXvII 1 part of oil of lemon was added to parts of powdered dry sucrose, thoroughly mixed and placed in a sealed container for a period of about 24 hours.

Upon removal from the container it was found I that the oil of lemon had thoroughly permeated the sugar and that the flavorw-sugarconcentrate was uniform in qualitya Stable. n 1

. ExAMP'L'E'xxvn f '5 The process of Example Xvwasrepeatedwith v theexception that root. beeriextractwas substituted for lemon oil, The' r esults obtained were analogous to those described in the foregoing example.

CoMBINATIon or THE AcIn-DrsAoonARIoE, CARBON- ATE-DISAOCHARIDE, AND FLAVOR-SUGAR COMPLEXES In the foregoing portions of this application, there have been described methods for the production of acid-disaccharide complexes, carbonate-disaccharide complexes, and flavor-sugar complexes. In accordance with this invention, effervescent drink concentrates are produced by combining these three complexe to produce a dry beverage concentrate which, when added to a quantity of water, produces an effervescent drink having the desired color andflavor.

It'is well recognized that thereis a marked difference in thEflCiditY'fOf 'varioustypes' of soft necessity in an inert atmosphere fora su fiicient period of time to permit absorption of the:fiavor-by the '14 drinks. Generally speaking,'such'drinksmay be placed in three broad classes on the basis of the acidity present therein. The most acid drinks are those which have citrusfruit flavors. The taste of citrus fruits is primarily a consequence of the tartness or acidity of the fruit or of its synthetic counterpart. I s j A second group of drinks are those having various berry ,flayors such as strawberry, raspberry, cher y 0 grape; Suchffruits are'naturally less acid than citrus fruits, and therefore a less high degree of acidity is'required to produce a satisfactory synthetic flavor.

Athird group of drinks'is almost fiat in taste and contains acidity almost imperceptible to the palate. Such drink are root beer, cream soda, sarsaparilla, and vanilla'.'., I

It has been discovered that approximately the following acid to carbonate ratios closely simulate the flavors indicated. v

Citrus and other highly acid flavors It is apparent fromftheiioregoing that the most desirable acid-carbonate ratios vary with the various flavors it is desired to produce. Furthermore, the acidity. of the drink must be sufficiently high to maintain the palatabilityof the drink after. the effervescencehas substantially subsided. Those skilled in the art will be easily able to formulate a suitable combination for any particular flavorgfro m any of the various complexes of this invention. f

As indicated in the foregoing, the complexes of this invention may be prepared from Widely varying proportions of ingredients. Thus, carbonate and acid complexes may be prepared which contain substantially any desired relative amount of the acidic and basic ingredients. Furthermore, the amount of sugar present in the complexes may be varied widely. Hence, it is possible to prepare combinations of the complexes of this invention which contain any desired relative proportion of'total acidic and basic ingredients. Likewise, there may be prepared fromthe complexes of this invention yeffervescent drink concentrates which contain sugar in-anjamount adequate to afford sufficient sweetness to the drink prepared. Alternatively; concentrates may be prepared which contai'n a minimum amount of sugar, in which'case'th'e' consumer "should add additional sugar to 1 the .idrinkvat theztime it is prepared. It-will be noted that thetotal amount of .dye present inboric'entratescontainingsuch minimum quantitiesi-of sugan'. should be equivalent to thatfpresentlin the concentratescontaining adequate sugar ;for sweetness; so v that; suiiicient color will "be imparted to the drink.

.The following;examples-areillustrative cit-he formation: of gdrink-eoncentrates-from the .complexes'oiz-this-sinvention. r v

, nxamiLnxxrx v Sucrose-citric acid complexes were prepared containing various percentages of citricaeidand sugar as. indicated inTableVI.

l; mammismanagement.amassin tendT'inIts- OmpZem prepared fr I 1 'Citri'c 1 iPcrccnt 97? Acid, j 122$? Citric gram'sm Acld Similarly, sucrose sodium bicarbonate complexesiwere prepared containing various proportions of the two ingredients as indicatedin the following. table.

7 .Table. VII..Garbo1iate-disaccharide composition for ten drinks-complex prepared fnolm- ..Sodium Sucrose, Bicar- Percent Percent grams bonate, Sugar NaHCOa grams 'Equal parts by weight of the complexes shown in the foregoing Tables VI and VII, were mixed to form drink'concen-trates'suitable for-the prep- 'arationof ten drinks, as" indicated-in the following table. f I Table vfII rmmrabievi. FromTable v11.

IEx. Acid plus idisaccharide'. .LmixedmtlriiEx. NaHOO :plus I. 18.9 'plus mixedwith .V. 11.1 plus II. 18.9 plus 50.0 mixed with IV. 11.1 plus III. .18 9 plus 1001.0 mixed with 61111. ;l1.1 plus IV. 18.9 plus 150.0 mixed with II. 11.1 plus V. 18 9 plus 175.0 mixedwith I. 11.1 plus mixes, the total quantity-of acid, carbonate and sugar remainsthe same. The requisite flavor complex 'for'these-acid to carbonate'ratios may be added-to any of 'the mixes disclosed. Other possible combinations of the'complexes listed in Tables VI'and-VII maybe utilized. Examples of such additional combinations are shown in Table IX.

"Table IX 7 NaHCOwdisaccharide gran- Acid-.disaccharide granules ules composed of; grams composed of grams- Ex. Acid pl-us'sucrosamixed with N aHCO plus sucrose. .1. .l8-.9-.-plus 925.0 mixedowith 11.1 plus I 25.0. -.II. 18.9 plus 50.0 mixed with 11.1 plus 50.0.

III. 18.9 plus 1000 anixedwith 1111 plus "100.0.

.It, isaa-pparentironr the foregoing: thatthe'com- .plexes. Of this invention 1 make -possible the production of 'drinks cormaining widely varying relative :amounts ofzzsugar, xacid, carbonate, and

"flavor: TWh'eniadded towater, all .of these various combinations :produce highly .palatable :drinks -which demonstrate a continuing :effervescence.

The following example is illustrative'of a drink "concentrate -.containing :a- =mi-nimum amount {of Citric Acid-'M NaHCO 1.6 handling. costs may ,be-decreased. Approximately one tablespoon of .sugar; per 8 oz; drink should be added-attire. time of preparation-oi the drink.

'EXAMPJJEXXX A citric acid sucrose complex formulated from 18.9 parts .of citric acid monohydrate and 25 parts. ofv sucrose was combined with. equal parts of 1 a sodium .,bicarbonate=-.sucrose complex, .pre-

pared. from v11.1. parts. of. sodium bicarbonate and 25 parts: of sucrose. .An-appropriate amountof fiavor-sugarcomplex ionnula'tedfromnne .part

. of strawberry flavor-and 2.0 parts: of sugar was also inc1uded-.-in..the= mixture- 10.0pa12ts :(about a brightly colored, highly palatablea nd delicious drinkcharacterized byia-continued-'effervescence.

nxAMPLnxXxn When the complexes idescribed Example are .formedlirom ,mellibiose ratherthan .maltose,..resu1ts analogous. to. those described. in

ExampleXmareobtained.

. nxinyrriinxxxin 7 When the complexes -described in Example are prepared .from calcium ;-..carb'onate rather than ,potassium bicarbonatawthe results obtained were (analogous to those described in disaccharide.

Example XXXI. The "beveragei howeverdemonstrates'a slight cloudiness. V

The followingexamples are ofiered' toIillustrate more fully the production of various citrus, berry and synthetic d-rinkconcentrates in accordance with this invention. .They .are offered merely as an indication of'the. most satisfactory relative proportions of ingredients which have-been discoveredi'for use in. the production of various types of drinks mentioned.

EXAMPLE XXXIV '[Citrusfrui-t' flavors10' drink basis] Ingredient Weight of Ingredients Usedl (grams) Percentage Sugar (Sucrose) '8 'Dye (F.

or Tartrazine Yellow fi) Flavor (Orange,.Lemon,-or.Lime Qils).

Approximately .1 :oz er drink (28*.4igrams) of the: above .mix.when;:added-:to an 81-02.. glass of wateriproducedua. delicious, .brightly :colored sugar whereby bulk isreiduced aridpackage and idrink' with..arcontinuingieffervescence.

1 Ingredient .1;

Pineapple Flavor EXAMPLE XXXVI- j [Berry flavors, strawberry, raspberry, and -cherry.]

EXAMTIJE XXXVIII [Root beer and cream soda drinks10 drinks] Hereinbefore the utilization of the various complexes of this invention in the formation of efiervescent confectionery drinks has been stressed. It is to be understood, however, that these complexes may be employed without the flavoring materials and in conjunction with medicinal agents if so desired. Hence, therapeutic preparations may be formulated which embrace as essential ingredients the complexes of this invention.

It should also be understood that the various complexes may be individually employed for numerous purposes if it be so desired. It has been noted for example that the disaccharide-acid complexes of this invention are characterized by remarkable stability against deterioration by oxidation and furthermore that there is imparted by such complexes to the flavoring and coloring materials incorporated therewith, a similar resistanceto oxidation deterioration. It is therefore apparent that these disaccharide-acid complexes may be employed as antioxidants.

We claim:

1. An effervescent beverage concentrate comprising a mixture of an organic acid-diaccharide complex and an inorganic carbonate-disaccharide complex, said acid-disaccharide complex being prepared by raising the temperature of a mixture of an organic acid and a disaccharide containing an amount of water equal to from about 5% to about 15% of the weight of the acid present to a temperature of from about 125 F. to about 250 F.; said carbonate-disaccharide complex being prepared by subjecting a mixture of an inorganic carbonate and a disaccharide, containing from 5- 30 minutes.

about 3 to about 30% of water based on the total weight of the carbonatei-disaccharide:mix-

ture to-=a temperature oi -from about'I125 E1 to about 280 F. fora'pe'riodof from about 5 toabout 2. The effervescent 1 wherein the disaccharide employed. in :the formation-of the complexes is sucrose.- lrlf;

3. The effervescent drink concentrate of claim 1 wherein the acid employed in the formation of acid.

4. The effervescent drink concentrate claim 1 wherein thecarbonate employed in the forma tion of "the inorganic carbonate-disaccharide complex is a. bicarbonate. T

5. The effervescent.v drink concentrate of. 1 wherein the carbonatev employed in thelformation of the inorganic carbonate disaccharide complex is sodium bicarbonate. I

6. The effervescent drink concentrate of claim 1 wherein the organic acid-disaccharide complex is a citric acid-sucrose complex and the inorganic carbonate-disaccharide complex is a sodium bicarbonate-sucrose complex.

7. The efiervescent drink composition of claim 1 in which the disaccharide complexes are formulated from dyed disaccharides.

8. The effervescent drink composition of claim 1 containing a flavoring material.

9. The effervescent drink composition of claim 8 in which the flavoring agent is a flavored sugar.

10. The eifervescent drink composition of claim 8 in which the flavored sugar is flavored sucrose.

11. A process for the production of an organic acid-disaccharide complex which comprises raising the temperature of a carbonate-free mixture consisting essentially of an organic acid and a disaccharide containing water in an amount equal to from about 5% to about 15% of the weight of the acid present to a temperature of from about F. to about 250 F.

12. The process of claim 11 wherein the water present in the reaction mixture is water of hydration of the acid utilized.

13. The process of claim 11 wherein the disaccharide employed is sucrose.

14. The process of claim 11 wherein the acid employed is citric acid.

15. The process of claim 11 wherein the ratio of acid to disaccharide is from equal parts by weight 01 each ingredient to about one part by weight of acid to about 5 parts by weight of di saccharide.

16. The product produced according to the process of claim 11.

17. The process of preparing an inorganic carbonate disaccharide complex which comprises subjecting an acid free mixture consisting essentially of a disaccharide and an inorganic carbonate containing water in an amount equal to from about 3% to about 30% of the combined weight of the disaccharide and the carbonate to a (temperature of from about 125 F. to about 28 F.

18. The process of claim 17 wherein the carbonatedisaccharide reaction mixture contains 21. The process of claim 17 wherein water in i an amount equal to from about 2% to about 10%,

drink concentrateof claim 

1. AN EFFERVESCENT BEVERAGE CONCENTRATE COMPRISING A MIXTURE OF AN ORGANIC ACID-DISACCHARIDE COMPLEX AND AN INORGANIC CARBONATE-DISACCHARIDE COMPLEX, SAID ACID-DISACCHARIDE COMPLEX BEING PREPARED BY RAISING THE TEMPERATURE OF A MIXTURE OF AN ORGANIC ACID AND A DISACCHARIDE CONTAINING AN AMOUNT OF WATER EQUAL TO FROM ABOUT 5% TO ABOUT 15% OF THE WEIGHT OF THE ACID PRESENT TO A TEMPERATURE OF FROM ABOUT 125* F. TO ABOUT 250* F.; SAID CARBONATE-DISACCHARIDE COMPLEX BEING PREPARED BY SUBJECTING A MIXTURE OF AN INORGANIC CARBONATE AND A DISACCHARIDE, CONTAINING FROM ABOUT 3% TO ABOUT 30% OF WATER BASED ON THE TOTAL WEIGHT OF THE CARBONATE-DISACCHARIDE MIXTURE TO A TEMPERATURE OF FROM ABOUT 125* F. TO ABOUT 280* F. FOR A PERIOD OF FROM ABOUT 5 TO ABOUT 30 MINUTES. 